Steamed Egg

I don't know if this dish originally comes from china or japan, in Japan, steamed egg called Chawan Mushi and I think they add tofu or something and it produces a very soft texture.

I ate this for lunch and I just develop my mom's original recipe into this.

Ingredients:
2 large eggs
1 big chicken leg (around 150gr)
2 medium champignon mushrooms
1 asparagus
Some bokchoy
Actually just add everything you like (as long as it don't over-fill the bowl)

how to :
1. Chop everything up except the eggs (make sure they have mutual sizes)
2. Prepare a medium size bowl (mine is around 20cm in diameter and 8cm in depth)
3. put the egg in and stir it up.
4. Add everything you had chopped before.
5. Give some flavour, add salt, pepper, MSG,soy sauce, and some sugar would be perfect.
6. Add water into the bowl and just left like 2cm from the top side of the bowl. (It prevent you from spilling it and prevent your thumb going inside it when you serve it)
7. And then just simply steam it for like 15 minutes (or until it kinda harden). If you dont have steamer, you can do double-boiling method instead, but cover the bowl. But you also can just put it in the microwave for about 10-13 minutes.

PS : the original recipe only use ground pork, and it uses more eggs (it has harder texture).

Chicken Mushroom & Asparagus Linguini

I ate this for dinner and this is just delicious :)

Ingredients :
100-125 gr linguini
4-5 big champignon mushroom
Quarter of onion
1 big chicken leg (around 150 gr)
2 asparagus
Milk
Cream cheese
Salt and pepper
Cornstarch

How to :
1. Debone the chicken leg, then dice it. Use the bone to make some chicken stock.
2. Chop the onion, mushroom and asparagus.
3. Put the linguini into the boiling chicken stock you've made earlier. Cook it until tender.
4. Drain the linguini but keep the chicken stock.mix the linguini with a tbs of oil so it won't get sticky
5. in a frying pan, heat 2-3tbs of oil.
6. Fry the onion in medium heat until it smells really nice.
7. Put the diced chicken leg and stir fry it until it changes colour.
8. Put the asparagus in and stir fry it for a while.
9. Put the mushroom in, add salt and pepper.
10. Add some milk until everything is quarter-covered with milk, then add the chicken stock until it half-covered.
11. Just wait until it boils then add the mixture of cornstarch and cold water.
12. Serve it on a plate.